Only one will win it all and take home the title of Canadas Top Chef. It is announced the chef with the best hors d'oeuvre will win an all expense paid, first class flight to anywhere Air Transat flies. Alexei Boldireff, 25, Executive Chef Baijiu, Paul Kim, 33, Chef/Owner Doma, Toronto, ON, Yukon Gold Potato Tortellini in Pine Mushroom Broth (Paul, Appetizer), Lobster and Tamago Maki with Calabrian Chile Aioli (Paul, Appetizer), Branzino in Japanses Minestrone with Sake, Carrot & Yuzu Puree (Denis, Main Course), Roasted Veal Loin with Confit Potato And Soy Truffle Jus (Hayden, Main Course), Pistachio Cookie & Cream with Umeboshi Plum (Wallace, Dessert), Taleggio in Toasted Brioche with Asian Pear Puree and Matcha (Max, Dessert), Sunflower Custard and Dukkah with Watercress Salad (Tania, Appetizer), Cured Artic Char with Confit Beet and Sour Cream Cracker (Renee, Appetizer), Sablefish and Scallop with Roasted Mushrooms and Chicken Jus (Benet, Main Course), Spaghetti Alla Chitarra with Duck Ragu, Pecorino and Crispy Sage, Butter Sable with Ice Cream and Sea Buckthorn Meringue (Sbastien, Dessert), Dark Chocolate Cake with Cherry Frozen Yogurt and Balsam Fir Meringue (Sbastien, dessert), WINNERS: Team Lake (Benet, Sbastien, Tania, Renee and Phil), LOSERS: Team Culmina (Paul M., Denis, Hayden, Wallace, Max), AMUSE BOUCHE: Crab & Kohlrabi Cannelloni, Parsnip Chip with Mousse & Caviar, Cucumber & Geoduck Temaki Cone, APPETIZER: Sidestripe Shrimp Sashimi with Squid-Stuffed Shiitake Mushrooms and Lime Lemongrass Jalapeo Sorbet, FIRST MAIN COURSE: Veal-Wrapped Tuna with Crispy Green Beans and Tortellini "Soup Dumplings", SECOND MAIN COURSE: Bacon-Wrapped Pigeon Breast & Confit Leg with Glazed Sunchokes, Currants and Stuffed Morels, DESSERT: Sorrel "Ice", Sesame Almond Macaron, Lemond Curd, Strawberries and Goat Cheese Snow, AMUSE BOUCHE: Celeriac Soup with Crab Agnolotti and Roasted Radish, APPETIZER: Mutsu Apple Salad, Szechuan Peppercorn Lemon Dressing, Roasted Walnuts and Avonlea Cheddar Cheese, FIRST MAIN COURSE: Grilled Sturgeon, Braised Wild Rice, Wild Mushrooms and Sea Asparagus, SECOND MAIN COURSE: Harissa-Braised Lamb Neck and Seared Lamb Loin with Sweet & Sour Eggplant, Cucumber and Tahini. Each week, Mark will be joined by chef and cookbook author and host Eden Grinshpan, Mijune Pak, Janet Zuccarini, Chris Nutall-Smith and new judge, David Zilber. Organizers say this year's season, premiering April 19 on Food Network Canada, will be presenting . At the heart of French cuisine are the decadent flavours of butter, cream and cheese, but in this final-five QuickFire Challenge, the chefs are challenged to recreate the richness of classic French dishes using only plant-based ingredients. Its Season X for Top Chef Canada. The chefs cooked and served their dishes at the Casa Fuego restaurant in downtown Toronto. Senior students from the Chefs School at George Brown lend a helping hand. Twitter: @edeneats In this high-stakes QuickFire challenge, a hot-button culinary issue is put to the test when the chefs are challenged to produce a Top Chef Canada quality dish while creating as little food waste as possible. Stephen Hart was the team's first head coach starting back in 2018, when the HFX Wanderers played their inaugural Canadian Premier League season. Currently, Tawnya is the chef and owner of YawkonFoods, a restaurant in Ohsweken that provides Haudenosaunee fusion cuisine. Along with two children judges, the chefs were joined by Top Chef USA season 8 winner and restaurant owner Richard Blais. It is announced that the chef with the best dish would win an advantage in the Elimination Challenge. Quickfire Challenge: The chefs were tasked to create a Top Chef quality grilled cheese and pair it with one type of fresh Canadian seafood. Its time for Takeout Wars! In the Quickfire Challenge, the chefs must create their own take on a coffee shop staple the donut. This episodes hot and spicy QuickFire Challenge requires the chefs to showcase peppers that vary in intensity based on the Scoville Heat Scale. Elimination Challenge: The chefs were tasked with creating dishes to honor the indigenous peoples of Canada using traditional indigenous ingredients. Then the chefs need to make a dish that rivals Chef McEwans creation in the same amount of time it is the reverse quickfire. Stephen Hart 1943 - 2015 "The One and Only". 45min. DedON is proud to announce we have been named in the top 50 Best Workplaces in Canada. In their Elimination Challenge, the chefs must use the art of deception to create hors d'oeuvres that look like one dish but are actually something completely different. Top Chef Canada (season 8) - Wikipedia In this QuickFire Challenge, YouTube sensation Josh Elkin stops by to challenge the remaining chefs to create All-Star dishes using Krave Jerky. Season nine features 11 chefs of various backgrounds considered to be the next generation of culinary stars in Canada. Top Chef Canada S10E01, Top Chef Canada full episodes - YouTube In the season debut, Host Eden Grinshpan and Head Judge Mark McEwan welcome back 12 All-Star Chefs to compete in the most prestigious culinary competition in the country and battle it out for the title that has eluded them all: Canadas Top Chef. Because Renee won the Quickfire Challenge she got to pick her own partner and make the remaining teams. He has worked in some of the worlds top kitchens since 2004, most notably serving as the director of the world renown Fermentation Lab at Restaurant Noma from 2016-2020, employing fungi and bacteria to transform foodstuffs into bold new ingredients. The chefs cooked and presented their dishes to the judging panel at Akira Back Restaurant in downtown Toronto. The chefs cooked and served the judges at Mill Street's Beer Hall event space. Later, in the Elimination Challenge, chefs take inspiration from the land of forests and fjords to create an authentic Nordic feast. Join Facebook to connect with Stephen Hart and others you may know. In his time there, he authored the New York Times bestseller, The Noma Guide to Fermentation, and through his passion for the sciences and the arts, became a voice for science communication for a new generation of cooks and enthusiasts in the world of food and fermentation. Most recently, Chef McEwan launched a new online grocery platform at www.mcewanfoods.com where clients can order fresh produce, specialty ingredients, pantry staples and restaurant quality prepared foods with same-day delivery across the GTA. The chefs served 120 guests and the judging panel at Canada's Wonderland, Canada's largest amusment park. She is now at the helm of The Common working as the restaurants executive chef. The chefs are first challenged to create a BBQ-themed meal, followed by a 3-course menu of their own design. In a twist, head judge Mark McEwan would cook his own wine pairing dish. The guest judges for the challenge were chef and restaurateur Suzanne Barr and Canadian radio personality George Stroumboulopoulos. In the season debut, 14 of the countrys best chefs arrive in Toronto to compete in Canadas biggest and best culinary competition for the most extreme season yet. Canadian culinary icon Lynn Crawford judges the ultimate farm-to-table Elimination Challenge where the chefs must feed the farmers, creating dishes that highlight Canadian vegetable, fruit, grain, dairy and egg farms. This was the last challenge where immunity could be won from a quickfire challenge. to top Canada HFX Wanderers say goodbye to . Guest Judge Chef Grant van Gameren is on hand to determine whos aboard and who will get left behind. Kim wants to prove to Canada and the judges that shes a fierce and driven contender with the chops to out-cook her competition and win the title of Canadas Top Chef. The winner received immunity from elimination and got an advantage in the elimination challenge. Now a private chef and consultant in Whitehorse, Chris is proud to be Top Chef Canadas first-ever competitor from the territory and is excited to represent and spread awareness about the Yukon and its exciting cuisine. Later in the Elimination Challenge, the chefs must recreate the very first dish that inspired them to become a chef. Born and raised in the Yukon, Chris discovered his passion for food while dining at the Wickaninnish Inn in Tofino, BC. Dr. Hart's primary area of expertise is clinical-forensic psychology. The chef who won the cookoff received $5000 (CAD) and reentered the competition. The Chefs battle it out in two teams to create an unforgettable restaurant experience. The winner received immunity from elimination. Biography [] This page uses Creative Commons Licensed content from Wikipedia (view . Prime Video: Top Chef Canada - Season 1 The Top Chef Canada finale is here and the chefs make a Bond-style entrance as they drop into the final location to create the meal of a lifetime. With a $10,000 prize on the line and veteran New York Magazine, James Beard award-winning restaurant critic Adam Platt on board as guest judge, stakes are at an all-time high. Top Chef Canada - streaming tv show online - JustWatch Top Chef Canada: Season 9 premiered on April 19, 2021, and concluded on June 7, 2021. She maintains a loyal following on Twitter, Instagram and Facebook. Josh was paired with Erica and Andrea was paired with Kym. Related: Interview With Season 9 Top Chef Canada winner Erica Karbelnik. In the milestone tenth season premiere, host Eden Grinshpan and judge Janet Zuccarini welcome 11 Chefs from across Canada to compete in the most prestigious cooking competition in the country. This action-packed challenge pits men against women to find out who can take the heat. Soon after, Eden met Samantha Schutz, and together they created Eden Eats, a Cooking Channel show that explored the global culinary food scene. In the season debut, the 16 chefs arrive in Toronto where they meet for the first time and size up the competition. In this episode, the competitors compete in the signature Top Chef challenge, Restaurant Wars. Stephen Simon Hart (born 15 March 1960) is a Trinidadian football manager and former player.. As a player, Hart began his career with the San Fernando Hurricanes before joining Professional Football League club Texaco in 1979. Driven by the freshest ingredients and influenced by the marketplaces of the world, Chef McEwan next turned his attention to opening McEwan Fine Foods, with a location at The Shops at Don Mills, then at the TD Centre and now at Yonge & Bloor in Toronto.